When it comes to beverages, New Yorkers tend to geek out about two types in particular: artisan coffee and craft cocktails. Now, the city’s hottest bars and restaurants are bringing them together and experimenting with java-based cocktails that go way beyond traditional Irish coffee.

“More and more bartenders are looking for big, bold flavors to make their drinks stand out,” says Fort Defiance bartender Zac Overman, who recently introduced a coffee-infused Negroni to the Red Hook restaurant’s brunch menu. “And with the abundance of excellent coffee in New York City, it’s only natural that the drinks are meeting in the middle.”

Follow our guide to the city’s fresh-brewed cocktails to see what the buzz is about.

The Alley The Icewagon

Pearl and Ash bartender James Sligh mixes up The Alley The Icewagon.Photo: Christian Johnston

At Pearl & Ash (220 Bowery; 212-837-2370) Massachusetts Institute of Technology molecular biologist turned mixologist Eben Klemm was inspired by the classic Negroni — gin, sweet vermouth and Campari. His take is made with both Punt e Mes vermouth infused with cold brew coffee and sweet vermouth. Klemm says it tastes stronger than it is — there’s less just a shot of not-very-strong booze and about as much caffeine as a cup of green tea.

Buzzed Lebowski

Skye LaTorre pours a Buzzed Lebowski.Photo: Christian Johnston

Cap off a meal at the Meatball Shop (locations throughout the city, themeatballshop.com) with this spin on a White Russian — the Dude’s cocktail of choice in “The Big Lebowski” — made with Grady’s Cold Brew Iced Coffee, vodka, Kahlua and cream. The easy-drinking tipple tastes like a malted milkshake, and, with just a Diet Pepsi’s worth of caffeine and a shot of vodka and a splash of Kahlua, it won’t hit you much harder than one.

Talisman

Naren Young serves up a Talisman.Photo: Brian Zak

At new downtown small plates spot Bacchanal (146 Bowery, 646-355-1840), bartenders shake up scotch, Drambuie (a sweet Scottish liqueur), espresso, agave and a pinch of cayenne pepper. The spicy mix packs as much caffeine as a double espresso and a little more than a shot of fairly hard alcohol.

Affogato Bambino

Julio Torres presents the Affogato Bambino.Photo: Astrid Stawiarz

At the Mondrian Soho’s (9 Crosby St., 212-389-1000) new rooftop bar, Sonny’s Soda Shoppe, this boozy spin on an Italian affogato (hot espresso poured over gelato) is made by shaking up a shot of espresso and a scoop of espresso gelato with pisco and Cardamaro liqueur. It’s then topped off with another scoop of gelato. The final drink has as much caffeine as a Mountain Dew, but any boozy effect is tempered by the fat and sugar in the gelato.

Caffe Negroni

Megan Hall makes a Caffe Negroni.Photo: Gabi Porter

Red Hook’s Fort Defiance (365 Van Brunt St., Brooklyn, 347-453-6672) serves up a classic Negroni — gin, Carpano Antica Formula sweet vermouth and Campari — with a float of house-made cold brew coffee. It has as much caffeine as a 5 Hour Energy shot and more than two shots of alcohol — plenty of perk and punch.